Table salt is made from ground sea salt. It has a number of impurities, primarily iodine and magnesium chloride. Many people have no knowledge of the other mineral content. Sea salt was used as an important seasoning in ancient cooking, photography, and even for preserving food. It's also known as black sea salt, solar sea salt, or ocean salt.
Like most minerals, the chemical makeup of sea salt varies depending on the place it was formed and how the seawater was deposited. Most sea salts are gray, but there are some known rainbow salts. They usually consist of calcium carbonate with other elements like iron and sulfur contained inside. The mineral content varies because of this. Some table salt is made from fossils of animals and plants, whereas other salts are obtained by boiling seawater and then evaporating the resulting steam back into the sea.
Most table salt is actually made from the material coming straight out of the earth. As stated above, it's usually called table salt because it's used for the purpose of table preparation. As for its mineral content, it's pretty much the same as that of sea salt (with one exception its mineral content is less sodium than sea salt). That means that the amount of sodium in the typical serving of table salt would be about one or two grams per teaspoon. But where the real difference comes in its effects on us.
Sea salt and table salt differ primarily in their appearance. For example, sea salt has a smooth, translucent color. On the other hand, table salt has a grey, vein-like appearance which is why some refer to it as "blob salt". Blob salt is often served raw, but it's also commonly used in cooking especially when it comes to the preparation of seafood.
The main difference between sea salt and table salt lies in their minerals. While sea salt is slightly briny and contains more sodium chloride, which contributes to its salty taste and texture, table salt tends to be less brinous and therefore has less sodium chloride in it. This makes table salt less salty, which some people don't like. Some even think that sea salt is too rich in minerals and lacks flavor, while table salt tends to be saltier, hence its lower mineral content. This is why you have to balance the salty and sweet by using sea salt to add flavor to your foods.
However, there's another major difference between sea and table salt. Ocean table salt is generally mined from areas where the concentration of salt is higher than the ambient sea level. This means that there's more rock on the surface of the sea bed than anywhere else. On land, minerals are usually concentrated in lower elevations, and the upper part of a mountain usually contains more minerals than the mean elevation of the valley below it. This difference in the mineral makeup of the two kinds of salts means that sea salts are usually cheaper to produce and can thus be supplied to restaurants at a cheaper price.
Table salt, on the other hand, is usually manufactured by following a complex process involving the extraction of magnesium and sodium out of rock salts. In traditional methods, this is usually done with water and potassium chloride. Today, however, most table salts are manufactured using sodium chloride. As a result, they tend to be less salty, and therefore more acceptable to most people. Most kosher salt manufacturers, for example, use potassium chloride as their main salt in order to improve its palatability and make it suitable for human consumption. Also, since table salt can be very expensive, producers tend to use cheap synthetic substitutes in order to decrease their cost – although these synthetic substitutes are not without their problems.
In conclusion, although both table salt and kosher salt contain essential vitamins and minerals, they have different properties and differences and the type of salt that you use in your diet will depend on your needs. You can get your table salt from either the sea (salted) or from rivers (iodine added). If you prefer the latter, then it would be preferable if you also added some iodine to compensate for the lack of natural iodine in sea salt.